Combine juices, sugar and mint; chill. Just before serving, add the remaining ingredients. Makes 75 four-ounce servings. ...
Tie spice in cheesecloth bag.Put all in pan and simmer for 20 minutes.Serve hot with a twist of orange peel or apple slice and a stick of cinnamon. ...
Crumble 1 cake layer into bottom of punch bowl.Layer 1/2 of all ingredients on crumbled cake.Repeat with second layer. Optional:garnish with sliced bananas (soaked in pineapple juice) and maraschino ...
In a blender, add chocolate chips, egg, sugar, vanilla and rum.Heat milk to almost scalding.Add milk to blender.Blend 1 to 2 minutes.Pour into pot de creme cups or other small containers.Refrigerate ...
Bring butter, brown sugar, powdered sugar and vanilla ice cream to a boil.Add rum and boiling water.Add 3 tablespoon of mixture to a mug.Sprinkle with nutmeg. ...
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.Put in refrigerator until needed.Add ginger ale last, when it is needed.Can use an ice ring in it or sherbet. ...
Mix all ingredients in large saucepan.Bring to a boil. Reduce heat and simmer 20 minutes.Strain and serve. ...
Using food coloring the color of the sherbet for your color scheme. ...
Bring bourbon to boil.Reduce heat and add brown sugar.Stir until dissolved.Add rest of ingredients.Cook over low heat until the mixture thickens; add sliced wieners (cocktail wieners can be used).Co ...